Recipe of the month


February 2021

Recipe provided by Kim Fauteux. "A true family favorite!"


  • 2lbs veal cutlets
  • kosher salt
  • freshly ground pepper
  • 1 tbsp. extra virgin olive oil
  • 3 tbsp butter
  • 1 shallot, chopped
  • 8oz baby bella mushrooms, chopped
  • 2 cloves garlic, minced
  • 3/4 cup marsala wine
  • 3/4 cup beef broth
  • 1/2 cup heavy cream
  • 2tsp fresh chopped rosemary
  • 1 tsp fresh chopped thyme leaves
  • fresh chopped parsley, for serving


  1. Season veal with salt and pepper. In a large skillet over medium heat, heat oil. Cook veal until golden, about 2 minutes per side. Remove from pan and keep warm on a plate.
  2. To the same skillet over medium heat, melt butter. Add shallots and mushrooms and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper.
  3. Add wine and broth and scrape up any bits off the bottom of the pan. Bring to a simmer and let simmer until reduced by half. Add heavy cream, rosemary, and thyme, and return to a simmer.
  4. Return veal to skillet and spoon sauce over. Continue to simmer until heated through, 5 minutes.
  5. Garnish with parsley before serving.

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